1/2 large head of cauliflower, roughly chopped and rinsed
1/2 c powdered milk
A chunk of white cheddar (~1"x2"x4" size?), finely shredded
1 c ramp leaves, rinsed and roughly sliced
1 packet Idahoen instant potatoes of yer choice
salt and pepper
1. Steam cauliflower until tender, use a food processor to chop and spread on a dehydrator tray to dry.
2. Sprinkle the cheddar on a dehydrator tray. It will ooze gross cheese oil as it dries, so you need to dab it every half hour to hour. When it is dry enough, flip the cheese disc over and dry the other side.
3. Dry the ramp leaves.
4. Break the cheddar disc into smaller chunks and blend them with dried milk and dried ramp leaves. Store in Ziploc in the fridge until backpacking time.
5. Use food processor to break the cauliflower bits into smaller cauliflower bits.
6. Rehydrate with ~3.5 to 4 cups boiling water.
